Ratatouille is a Provencal stewed vegetable dish, originating in Nice, France. There are several ways to make Ratatouille; The layering method where vegetables are cooked separately from the sauce, then place it in a pan and bake it in the oven. Others cook it by combining all the ingredients in a pot, and let it simmer. Another common method is to simply saute all the vegetables together — the method I used in cooking this recipe. My family loves this dish! Try it! 🙂
T – tablespoon, t – teaspoon, c – cup
2 T coconut oil,
1 c onion, strips
1 small eggplant, diced
4 large garlic cloves, minced
2 medium succini squash, half and inch sliced
2 c mock meat, strips (or any veggie meat)
2 T fresh lemon juice
1 medium red bell pepper, diced
1 medium green bell pepper, diced
3 large tomatoes, diced
1/2 c water
1/4 c fresh parsley (optional, or you may add thyme, marjoram if you want)
1/ t ground pepper (optional)
1/2 t sea salt or more to taste
1/2 t mushroom seasoning powder (no-MSG flavor enhancer)
1. In a pan, saute garlic cloves and onion with coconut oil.
2. Add eggplant, succini and mock meat for about 2 minutes. Add lemon juice. Stir gently.
3. Add peppers and tomatoes. Simmer for another 2 to 3 minutes. Add water 1/2 cup if needed.
4. Make sure the vegetables as not over-cooked. Then mix some fresh parsley.
5. Season with salt, pepper (optional) and mushroom seasoning powder.
Makes about 8 servings! Enjoy as a side dish. Eat with regular rice, rice pilaf or baked potatoes! 🙂